A 49 Year Old Husband And A Perfectly Cooked Steak - The Frazzled Pan - Cooking for Real Blog at Allrecipes.com - 85233

The Frazzled Pan - Cooking for Real

A 49 Year Old Husband and A Perfectly Cooked Steak 
 
Mar. 27, 2009 8:46 am 
Updated: Mar. 28, 2009 4:11 am
My husband is turning 49.  ( I can’t believe I just wrote that…)  49…49…49… I just realized it last night.  49!  That means I’m……..never mind.  But he’s turning 49!  I met him when he was 20, married him 6 years later, and now he’s TURNING 49!!
 
Ok, enough ranting.  I’ll get over it.  I really want to do something fun for his birthday, but funds are a little tight this year… (2 girls in high school and college looming just around the corner). 
 
Well, we can have a really great meal at home for just a fraction of what it would cost us to go to a great steak house, right?  So, I’m making him a romantic dinner.   Perfectly cooked steaks, baked potatoes, steamed asparagus, and a bottle of red wine – sounds like a winner to me.
 
When I was teaching cooking classes, this was one of my favorite recipes in the “Basic Techniques” series – and it will be just perfect for our special meal.  It’s a great way to get that restaurant quality meal at home.  Try it for your next romantic dinner!


Sear Roasted Filet Mignon with Red Wine Pan Sauce
Serves 2
 
2 (4 to 6 ounce) 1-inch thick filet mignon steaks
Olive oil
Coarse kosher salt and freshly ground black pepper
1/2 cup cabernet wine (can substitute any dry red wine)
1 to 2 tablespoons butter
 
Bring steaks to room temperature.  Season both sides of the steaks with salt and pepper (press in with your hands).
 
Preheat oven to 500°F (a very hot oven produces a juicy interior). Place 10 to 12-inch ovenproof skillet or cast-iron skillet in the oven as it preheats.  When oven reaches 500°F temperature, remove pan from oven and place on range over high heat (the pan and the handle will be extremely hot - be careful).
 
Immediately place steaks in the middle of hot, dry pan (if cooking more than one piece of meat, add the pieces carefully so that they are not touching each other). Cook 1 to 2 minutes without moving; turn with tongs and cook another 1 to 2 minutes.
 
Remove from heat and put the pan with the steaks in it into the oven. Cook an additional 3 to 5 minutes, depending on thickness of steaks and degree of doneness you like. Use a meat thermometer to test for doneness:
 
Rare – 120 degrees F
Medium Rare – 125 degrees F
Medium – 130 degrees F 
Medium Well – 145 degrees F
 
When the steaks are crusty-charred and done to your liking, remove from the pan, tent loosely with aluminum foil and let rest 5-10 minutes before serving. During this time the meat continues to cook (meat temperature will rise 5 to 10 degrees after it is removed from the oven) and the juices redistribute (add juices that accumulate from resting steaks to wine sauce).
 
After the steaks are cooked and resting, add the wine to the pan and bring to a boil, scraping any pieces of steak off the bottom of the pan and stirring them into the emerging sauce. Let the liquid boil until reduced to approximately 1/3 cup. Remove pan from heat. Add the butter and mix it in by swirling the pan.
 
Serve the steaks whole or slice thin and fan onto individual serving plates. Pour the sauce over the steaks just before serving.

 
 
Comments
Mar. 27, 2009 8:57 am
Sounds delicious!! I am going to try that tomorrow!! I have everything in da house!!
 
tkiki 
Mar. 27, 2009 1:31 pm
Sounds delicious and easy!! I've always grilled my steak, but this is definatly something I'm dying to try!! I like to cook with wine and sometimes I even put it in the food!
 
Mar. 27, 2009 8:25 pm
What a great recipe! Thanks so much.
 
Mar. 28, 2009 4:11 am
Nice!
 
 
 
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blancdeblanc

Home Town
Chicago, Illinois, USA
Living In
Kirkland, Washington, USA

Member Since
Aug. 2008

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Not Rated

Cooking Interests
Baking, Slow Cooking, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Quick & Easy

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About Me
I recently returned to work full time and -- life's gotten pretty hectic. I have 2 really busy (and really hungry) teenage girls, a very active husband and an old yellow lab who really misses having me around the house. I love to cook and feel that sitting down to a meal with the family is really important. Unfortunately, I don't have the time or, frankly, the energy, to put a lot of work into meals every night. I'm determined to figure out how to get a delicious and healthy family dinner on the table with a minimum of fuss. As I figure it out, I'll post on my blog.
My favorite things to cook
I went to culinary school, taught cooking classes and read cookbooks for entertainment. Do we eat a gourmet meal every night? No way. Weeknight meals are quick and easy and, usually, nutritious. Weekends are when I have fun with my food. My weekend favorites: anything Greek, anything Italian, breads, soups and braises. I like trying new foods and techniques and love to have dinner parties.
My favorite family cooking traditions
Dolmathes (Greek rolled grape leaves) for birthdays, gnocci for Christmas Eve, pitzelle cookies with my Italian pitzelle iron, jack-o-lantern cake for Halloween and avgolemono soup for whoever is in need of comfort.
 
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